LEMON ALMOND TART

LEMON ALMOND TART

Lemon makes me so incredibly happy. I cannot say no to anything lemon. It is tart and refreshing, and so light. Even the smell of lemon instantly changes my mood. Add a little almond and I am a goner. My tart has a shortbread crust with a hint of almond, filled with a sweet tart lemon vanilla bean filling. Elegant and simple.

In the summer, I top this tart with fresh blueberries and raspberries and a dusting of powdered sugar. In the winter, I sugar a few cranberries to add a gorgeous shimmer to the top of the tart. Both instances require a touch of freshly whipped cream for good measure.

Lemon Almond Tart
By Bree

Ingredients:

Crust:
¾ cup (1 ½ sticks) butter, room temperature
3/4 cup powdered sugar
1/2 cup almond meal
1 1/4 cups flour
1 teaspoon salt
1 egg yolk

Filling:
5 eggs
1 1/4 cups sugar
1/2 teaspoons salt
3/4 cup fresh lemon juice
2 teaspoons lemon zest
1 vanilla bean, seeded
2 tablespoons heavy cream

Directions:

Preheat oven to 350°F. Butter a 10-inch or 11-inch tart or quiche pan with a removable bottom. Cream butter and powdered sugar in a food processor. Add almond meal, flour, salt, and egg yolk. Pulse until combined. Press the dough into the bottom and up the sides of the pan. Pierce all over with a fork. Freeze for 20 minutes. Bake the crust for 20 to 25 minutes or until just golden. Check halfway during the cooking time and press down the bottom and sides if needed. Remove from oven and let cool for 15 minutes, pressing the sides again as needed.

Make the filling by beating eggs and sugar with an electric mixer until pale in color. Add salt, juice, zest, vanilla bean and cream, beat until incorporated. Pour into crust and bake for 25 minutes or until set. Cool completely. Garnish with whipped cream and berries.

Mini Morsel Meringue Cookies

Ingredients

• 4 large egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 300° F. Grease baking sheets.

BEAT egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels 1/3 cup at a time. Drop by level tablespoon onto prepared baking sheet.

BAKE for 20 to 25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers. 

Nutritional Information

• Serving Size
  1/60 cookies (5 dozen) of recipe
• Calories 40
• Calories from Fat 15

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

• Total Fat 1.5g2%
• Saturated Fat 1g5%
• Cholesterol 0mg0%
• Sodium 25mg1%
• Carbohydrates 7g2%
• Dietary Fiber 0g0%
• Sugars 6g
• Protein 0g

• Vitamin A0%
• Vitamin C0%
• Calcium0%
• Iron0%

Garlic Parmesan Roasted Brussel Sprouts

Ingredients:
1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper


Directions:
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't char too much.

PEAR BRUNCH CAKE

PEAR BRUNCH CAKE

One of the easiest holiday gatherings to throw is a festive brunch. And it’s even easier when you have a great brunch cake recipe in your repertoire.

This tender coffee cake brings together the delicious fruitiness of fresh pears with the warmth of cinnamon, the sweetness of almond, and the delicious crunch of a buttery streusel topping. This is a treat that will have your guests begging for seconds, and asking you for the recipe.

Pear Brunch Cake
By Lori & Paul
Makes 2 8-inch cakes

Ingredients:

Streusel:
¾ cup flour
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon salt
4 tablespoons cold butter, diced
½ cup sliced almonds

Cake:
Butter, for preparing your pans
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 1/4 cups whole milk
1 teaspoon almond extract
1 large egg
2 ripe pears, cored and diced

Directions:

Preheat oven to 350°F.

Butter two 8-inch round baking pans and set aside.

First, make the streusel. Mix together flour, brown sugar, cinnamon and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in sliced almonds. Refrigerate until ready to use.

To make the cake batter, mix together the flour, sugar, baking powder and salt in a medium bowl. Add milk, extract and egg, stirring until just combined. Do not over mix.

Pour batter into prepared baking pans. Sprinkle half of the pears over the top of each cake, pressing them into the cake slightly. Top each cake with half of the streusel mixture.
Bake for approximately 30 minutes, or until a tester inserted into the centers of the cakes comes out clean.

Peppered Bacon Breadtwirls

Oops I did it again, I’ve created yet another Bacon goodie!  Oh, I know it’s easy, I know it’s a cheap thrill, but hey..I’ve paid my share of long recipe dues!  My intentions were totally pure and good, I simply wanted to jazz up some ordinary Breadsticks.  You know, those average, everyday, run of the mill, long and skinny Breadsticks?!  Now they’re extraordinary since theyr’e stuffed with Salty, Smoky, Peppered  Bacon..YUMM!  

This Bacon is the best kind, because it has its very own bread ‘handle’.  That’s right, you can pick up these Bacon strips and still look like you have manners.  Feel free to jazz up these Breadtwirls anyway you can think of, a sprinkling of cheese, an assortment of dips, if you’re daring, you can even brush the dough with some Jam or Jelly before you twist them.  The possibilities are endless!

Perfect for any holiday event, or while mingling with family & friends!  Put that pinky up, Bacon just got classy!  

What you’ll need:

1lb Thick Cut Bacon

1 Container of Pillsbury Crescent Seamless Dough Sheet

1/4 Cup Course Ground Black Pepper (to taste)

1/4 Cup Mustard & 2 tbsp. Maple Syrup..for dipping.  (not shown)

Directions:

Sprinkle the Pepper evenly over the raw Bacon and crisp it up as you normally do, set aside.

Unroll the dough and slice it into approx. 1″ strips…

Wrap each strip around one or two pieces of the Bacon and bake on a sheet pan at 350 for 20 minutes, or until they’re golden.

Let them cool..

While they’re cooling make up the Mustard Dipping Sauce by mixing the Mustard and the Maple Syrup together!

Serve them up with some of that Sweet & Spicy Mustard for dipping…

And dip away!  ~Enjoy!  

Grilled Asian Pork Tenderloin Salad

INGREDIENTS

Dressing

3 tbsp (45 mL) rice vinegar

1 1/2 tbsp (22 mL) soy sauce

2 tsp (10 mL) Asian Seasoning Mix

1 tsp (5 mL) sugar

1/3 cup (75 mL) vegetable oil

Salad and Pork

5 cups (1.25 L) mixed salad greens

1 medium red bell pepper, cut into 2-in. (5 cm) strips

1 cup (250 mL) snow peas

1/2  red onion, sliced into thin wedges

1/3 cup (75 mL) snipped fresh cilantro

2 tbsp (30 mL) Asian Seasoning Mix

1 tbsp (15 mL) vegetable oil

1  pork tenderloin, about 1 lb (500 g)

1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)

DIRECTIONS

1

For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.

2

For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.

3

Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.

4

To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g
 

U.S. Diabetic exchanges per serving:

1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips:

To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.

Three-Cheese Mac & Cheese

INGREDIENTS

8 oz (250 g) uncooked orecchiette pasta

1/4 cup (50 mL) butter (1/2 stick), melted

1/4 cup (50 mL) all-purpose flour

2   garlic cloves, pressed

2 1/2 cups (625 mL) 2% milk

1 tsp (5 mL) dry mustard

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) coarsely ground black pepper

4 oz (125 g) sharp white cheddar cheese, shredded

4 oz (125 g) Gruyère cheese, shredded

2 oz (60 g) fontina cheese, shredded

1 tbsp (15 mL) chopped fresh chives

1 cup (250 mL) cheese and garlic croutons

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed withGarlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.

2

Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta toRound Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

The cheeses in this recipe give it a special spin. Fontina is a semifirm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties.

Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired.